3 tbsp. oil
1 lg. onion, chopped
2 green peppers, chopped
3 cloves garlic, chopped fine
4 ribs celery, chopped
6 green onions, chopped
1 (28 oz.) can whole tomatoes, crushed with hands
3 1/2 c. canned chicken broth
1/2 lb. smoked sausage, sliced in 1/4 inch pieces
1 c. diced ham or cooked chicken
3 tbsp. chopped parsley
2 tsp. Tabasco
1/4 c. Worcestershire sauce
3 tsp. whole thyme leaves
Salt and pepper to taste
2 c. uncooked rice

Heat a frying pan and add the oil. Saute the onion, green peppers, garlic, celery and green onion until all is tender. Place the vegetables in a 12-quart stockpot, along with the tomatoes and chicken stock. Cover and simmer for 30 minutes.

Add the remaining ingredients, except the sausage and rice, and simmer, covered, for another 20 minutes. Add the sausage and rice and simmer for 30 minutes. Correct the seasoning.